Pot-roast chicken with pilaf rice, broad beans and lemon
- July 2016
- Serves 4
- Hands-on time 55 min, oven time 65 min
Need a summery Sunday lunch? Richard Bainbridge’s chicken pot-roast is full of fresh vegetables and citrus flavours – a guaranteed showstopper. Ideal for a relaxed day’s cooking.
- 23g (8.7g saturated)
- 61.8g (9.7g sugars)
Make the confit lemons (steps 4 and 5), then store in their syrup in a sterilised jar for up to 3 months in the fridge.
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